The Bite Magazine - Autumn/Winter 2019 - Issue 26

bite cuisine left the tongue eager for the blend of the bitter olives and omega oils of the tuna that tied the starter in with the dress- ing of olive oil. As someone who doesn’t like the typical flavour of mush- rooms, I was interested in trying the Truffle Tagliatelle that followed. The light portion of the tagliatelle was well cooked and allowed for easy digestion of the meal. The silky par- mesan cheese sauce excited the taste buds with the youthful notes of truffle butter. It demanded nothing from its eater; it simply dissolved away as the flavours danced amongst the senses. Throughout the meal and drinks, Antonio and Magdalena ensured we were happy with everything which allowed us to relax even more in such a comfortable setting. The staff ensured that music was set to a low volume which did not disturb the socialising for the evening. For the main dishes, l had a crisp Seabass Fillet, sitting on a bed of Romanesco broccoli and potatoes. Had I not been invited to the SKC restaurant launch, this is exactly what I would have ordered as a guest given how light the main meal is on the stomach. The seabass fillet was crisp and went hand in hand with the crunchiness of the Romanesco broccoli. Unlike the fillet, the potatoes were skinless which meant the sauce could be left to dissolve into their centre, should you wish. To finish off the Taster Menu, we were presented with a sur- prise dessert of cheesecake topped off with strawberries, blackberries, and blueberries. The biscuit base resembled that of oats, leaving a lovely aftertaste. I was overjoyed when I took a bite of all of these components along with the basil! The sweet yet bitterness of the cheesecake and blackberries conflicted strikingly well with the leaf of basil they had laid on top of the cheesecake. The dessert listed on their menu was Baked Alaska. It was delivered to us as though it were from an art exhibit. The high level of craftsmanship required to create such a struc- ture with spiky, blowtorched, creamed marshmallows. It had the appearance of whipped cream and yet, taking a spoonful of this masterpiece, revealed dewy layers of sponge and cold cream. These layers had a width of about 5 cm and as I made my way to the centre, I found raisins that added an extra chewy texture to such a fluffy dessert. I sat back after engulfing the marvellously composed menu from the SKC and was offered a vanilla oat milk latte to digest with. They had informed me of their wide selection of plant- based milk that included coconut and almond. To conclude the exquisite evening of dining, my guest and I were taken around for a tour of the hotel and spa, wherein we were im- pressed with the great care taken in décor design. The entire floor plan of the three floors of the hotel encour- aged relaxation throughout the hotel and spa. The level of care taken for health and safety along with even more com- fort for those attending the spa was exemplary. I would rec- ommend the South Kensington Club to any traveller and all Londoners, especially, for when London is wearing you thin this season and coming into spring. SKC Private Members Club South Kensington 38-42 Harrington Road London SW7 3ND www.southkensingtonclub.com SKC RESTAURANT LAUNCH NIGHT Truffle Tagliatelle Cheesecake with Strawberries and Berries,